Recipe: A yellow cake cupcake filled with a vanilla custard and topped with a semisweet chocolate ganache.

When I was in middle school, my friend Megan used to invite me to spend the weekend with her and her family at their lake house. One glorious morning when Megan and I woke up, we were met with a box of Tom’s Donuts (which are, without a doubt, the BEST donuts ever – there’s one still located within a mile of my childhood home back in Indiana. *sigh* I love them). Unfortunately for me, my then-favorite donut – the star donut, a Tom’s specialty – had been eaten. I was left to choose from a variety of filled donuts – something I had not previously been all that excited about. But I picked the Boston cream donut. And I never looked back. Best. Donut. Ever. So when I was putting together a list of cupcakes I wanted to try to make for future bakery, a Boston cream cupcake seemed like a fantastic idea!